Make a paste of the butter, oil, cumin, paprika, rosemary and garlic. With a sharp knife make slits all over the lamb. Spread the paste on the lamb, covering it as best you can. Roast for 10 minutes at 425F (220C). Reduce temperature to 315F (160C) and roast for 3 hours, basting with pan juices every 30 minutes. 45 minutes before lamb is set to be done cut potatoes into large chunks and add to roasting pan.

I know I should have taken more photos, after it was sliced, but we were both so busy pulling off bits and exclaiming over how wonderful it was that….

Slow-Roasted Moroccan Leg of Lamb; Spices, 101 — 9 Comments

Great Post on spices! I love lamb…wish my hubbie did – he informed me the last time I cooked Lamb chops he just could not bear to eat it any longer knowing how cute they are. I see a baby lamb and say yummm. He gets horrified, well I can’t lie, it is true. I just see deliciousness – like your Moroccan dish here – makes my mouth water!

Katie, Today I went to the spice market in Istanbul. What a dissapointment. There were only three or four actual spice shops and all they had was standard premixed blends that were obviously pretty old; they hardly had any aroma to them. I do better by going to my local IndoPak store and buying basic ingredients and grinding my own. I also expected to see a lot more of unusual spices. I could recognize everything they had without even trying to puzzle out the signs. BTW, the lamb looks fab. Have had a lot of that here and it’s really really good. Tonight went down by the Med, picked our fish at the fish market and had the associated restaurant grill it. Wonderful, but by no means cheap. TTYL, Chuck

Pam, it was truly the best! Ina, when we lived in Ireland, we’d go for walks in the spring…. and gaze adoringly (and hungrily) at all those cure little ‘racks of lamb’ in the fields. Val, you are most welcome! brassfrog, crushed about the spice market… but the fish – jealous! manningroad, cinnamon is one I’m learning to use more… love it so far! joey, it was such a good leg….